MEET THE PRODUCER | Pablo Andrés Guerrero neither comes from a coffee-growing family nor background, but he made the switch from architecture to agriculture in 1988 and planted his first coffee trees about twelve years later. Today, he is a storied producer with numerous competition coffees and one first-place Cup of Excellence win (2021) under his belt. Pablo is gregarious, exacting, and a lover of German Shepherds - the latter of which feature prominently in photos from Hacienda El Obraje, Pablo's picturesque farm on the sloping hills of Tangua. TRUST THE PROCESS | After being handpicked at peak ripeness, whole coffee cherries are initially subjected to 96 hours of anaerobic fermentation in plastic bags. Next, they are rinsed and floated for density before being mechanically de-pulped.The pulped beans are then subjected to a second round of anaerobic fermentation in dry mucilage, this time for 24 hours and without access to any light. Finally, the whole lot is thoroughly washed with potable water, the mucilage is removed, and the coffee is spread out to dry on raised beds for 22 days. TAKE A SIP | Given that this coffee underwent a grand total of 120 hours of anaerobic fermentation during processing, you might be as surprised as we were to learn: this is a rippin’ clean cup of coffee. There’s nary an ounce of funk in this cup. Instead, it’s vibrant, fresh, and remarkably sweet, showcasing subtle stone fruits in nuanced forms - like poached pear, and tinned peaches. Even the crisp acidity in this cup has been touched by a dark honey-like sweetness, reminding us of candied oranges. Like many of the bigger-bean varieties, this coffee offers a big textural experience from start to finish, making the whole experience a complete delight. ___________________________________________________________________________ Origin | Tangua, Nariño, Colombia Producer | Pablo Andrés Guerrero Farm | Hacienda El Obraje Process | Washed Variety | Maracaturra (Maragogipe - Caturra hybrid) Elevation | 2200 masl

MEET THE PRODUCER | Pablo Andrés Guerrero neither comes from a coffee-growing family nor background, but he made the switch from architecture to agriculture in 1988 and planted his first coffee trees about twelve years later. Today, he is a storied producer with numerous competition coffees and one first-place Cup of Excellence win (2021) under his belt. Pablo is gregarious, exacting, and a lover of German Shepherds - the latter of which feature prominently in photos from Hacienda El Obraje, Pablo's picturesque farm on the sloping hills of Tangua. TRUST THE PROCESS | After being handpicked at peak ripeness, whole coffee cherries are initially subjected to 96 hours of anaerobic fermentation in plastic bags. Next, they are rinsed and floated for density before being mechanically de-pulped.The pulped beans are then subjected to a second round of anaerobic fermentation in dry mucilage, this time for 24 hours and without access to any light. Finally, the whole lot is thoroughly washed with potable water, the mucilage is removed, and the coffee is spread out to dry on raised beds for 22 days. TAKE A SIP | Given that this coffee underwent a grand total of 120 hours of anaerobic fermentation during processing, you might be as surprised as we were to learn: this is a rippin’ clean cup of coffee. There’s nary an ounce of funk in this cup. Instead, it’s vibrant, fresh, and remarkably sweet, showcasing subtle stone fruits in nuanced forms - like poached pear, and tinned peaches. Even the crisp acidity in this cup has been touched by a dark honey-like sweetness, reminding us of candied oranges. Like many of the bigger-bean varieties, this coffee offers a big textural experience from start to finish, making the whole experience a complete delight. ___________________________________________________________________________ Origin | Tangua, Nariño, Colombia Producer | Pablo Andrés Guerrero Farm | Hacienda El Obraje Process | Washed Variety | Maracaturra (Maragogipe - Caturra hybrid) Elevation | 2200 masl